Create a shareable no-bake dessert with our Speckled Eggs Easter Rocky Road recipe! Quick, easy, and perfect for Easter celebrations. Ready in just 20 minutes!
Recipe
Speckled Eggs Easter Rocky Road Recipe
Lyle's Golden Syrup
20 minutes
2 minutes
Celebrate Easter with this delicious Easter Rocky Road! This no-bake treat is quick, easy, and perfect for the whole family to share and enjoy. With crunchy biscuits, gooey marshmallows, and colourful Mini Easter Eggs, it’s a dessert that’s as fun to make as it is to eat.
Ingredients
350g Milk Chocolate
80g Unsalted Butter
60g Lyle’s Golden Syrup
150g Digestive Biscuits, broken into pieces
50g Hazelnuts (or almonds), chopped
50g Mini Marshmallows (or fudge pieces)
80g Cadbury Mini Eggs, plus extra for topping
Directions
Line a small baking tin with parchment paper to prevent sticking.
Combine milk chocolate, golden syrup, and butter in a glass bowl. Place the bowl over a saucepan of simmering water and stir until melted and smooth. Let it cool for 10 minutes.
Add the digestive biscuits, hazelnuts, mini marshmallows, and chocolate eggs to the cooled chocolate mixture. Stir until everything is evenly coated.
Pour the mixture into the prepared tin. Press it down firmly with the back of a spoon or a glass. Sprinkle extra Mini Eggs on top for decoration.
Refrigerate the tin for at least 2 hours or overnight until the mixture is firm.
Once set, cut the rocky road into 16 squares. Enjoy immediately or store in an airtight container for up to 3-4 days.